Phillip Thompson, Executive Chef- I have been in the industry now for over 20+ years. I started very young, working at the original House of Blues in Cambridge, MA. It was there I instantly fell in love with the industry and hospitality. Having a great mentor and experience is what sparked my passion initially . When I decided to go to Culinary school and was awarded 2 scholarships from The Rialto Restaurant and S&S Restaurant, I knew this was my calling. I went on to graduate with a Culinary Arts degree from Johnson & Wales University in Providence, RI.
After graduation I continued my culinary experience in the Greater Boston Area. I was a part of 3 different opening locations for Legal Seafoods. I was a member of the opening team for Mandarin Oriental Boston, which received a 4 star 5 diamond rating during its first year. I was also fortunate to be a part of the opening team at The W Hotel Boston, alongside world renowned Chef Jean George; Seaport Hotel with critically acclaimed Chef Rachel Klein; Langham Hotel, Boston with 4 star Chef Mark Sapienza; and the prestigious Harvard Club of Boston, with Chef Nicholas Zakaroff.
My culinary experience has taught me a lot and I am grateful to have learned from some of the best Chef’s and establishments in the industry. My passion for the craft is what drives me. I have studied various cuisines from around the world. French, Asian, Italian, to South American and Mexican. I love the experience and knowledge I have gained over the years and want to give that same experience back to the community in which I came from. I want to provide moments that people will share and remember for a lifetime.